These horchata popsicles are a spin on Oaxaca-style horchata, which usually includes diced cantaloupe and red prickly pears that give it it’s signature pink hue. In Oaxaca, this kind of horchata is commonly referred to as horchata con tuna. Some people even like to throw in chopped pecans and a sprinkle of ground cinnamon as a garnish. Horchata has always been one of the most popular recipes on The Other Side of The Tortilla, so I thought I’d share a popsicle version that my family loves to eat.

If you’re new here, or even if you’re a frequent visitor, here are the past month’s most visited posts for you to check out and enjoy. If you missed these when they were originally posted, then they’re new to you, and if there’s something you’ve already read but just haven’t tried before, I challenge you to make it and share it with someone you love! Then send us a picture so we can share with everyone! You can click on each button to be taken to that post.

I’m always fascinated when I check in with The Tortilla’s analytics to see what’s going on, which recipes are popular and which travel and culture items Tortilla-lovers seem to be connecting with most. It lets me know what recipes are most-loved month after month and which places and experiences tug at your heartstrings and make you miss México lindo y querido.

If you’re new here, or even if you are a frequent visitor, here are the past month’s most visited posts for you to check out and enjoy. If you missed these when they were originally posted, then they’re new to you, and if there’s something you’ve already read but just haven’t tried before, I challenge you to make it and share it with someone you love! Then send us a picture so we can share with everyone! You can click on each button to be taken to that recipe.

TOP 4 POSTS OF JUNE

What’s your favorite recipe you’ve seen on The Tortilla in the last month? It can be old or new, but we want to know!

I can’t tell you how many times I’ve been asked for an horchata recipe since I began blogging. But each time I start explaining how to make it from scratch, I can see people start to lose interest around the time I mention that making horchata from scratch involves soaking rice and cinnamon sticks overnight and then grinding it and straining it. When I make it from scratch I sometimes also blanche almonds and soak them with the rice for an added depth of flavor. But the average person asking for a recipe always seems to get a frown on their face when they realize making it from scratch takes a little extra time and effort.

It was because of this dilemma of nobody wanting to take the time to soak and grind the rice that I began experimenting in the test kitchen to try to make an acceptable quick recipe substitute for those times when we just need a quick fix of a tall, cool glass of horchata. This is the simplest recipe I came up with that passed the taste test with family and friends. It beats any powdered or pre-made liquid mix I’ve tried from a variety of grocery stores. The store-bought mixes always taste either too sweet or too fake to me. I hope you enjoy this version if you’re looking for a quick but yummy horchata recipe!